SUSTAINABLE SUPPER CLUB
Thursday, 14th March 2019
Sustainable fine dining / London edit
As Virginia Woolf said after a disappointing meal at Newnham college, Cambridge: "One cannot think well, love well and sleep well if one has not dined well." Millie popped along to London's Quaglino’s to try their first sustainable menu. Executive Chef Nuno Goncalves and Bar Manager Marco Sangion's array of local, seasonal and organic farm-to-fork creations did not disappoint. Scroll for some major food inspo.
Welcome drink: “Let’s Be Clear”
Santa Teresa 1976, Vanilla & Cinnamon, Mancino Rosso, Clear Milk, Bitters, Lemon, Gold, Nutmeg
English “surplus” celeriac velouté, pickled apple, burnt apple puree, wild chickweed
Millie had the Truffled goat’s cheese mousse, gingerbread, beetroot and radish textures, toasted hazelnuts, raspberry and hazelnut dressing paired with “Landscape” Copperhead, Acqua di Cedro, Sichuan pepper, Suze, Bubbles, Coriander Seeds, Sesame Oil.
Josh had the Line caught Cornish mackerel, Devon Crab, Avocado cream, pink grapefruit and cucumber paired with “Home Sweet Home” Zubrowka, Turner Hardy British Tomato, Spices, Lemon, Chipotle, Pickled Celery.
Josh had the Roast stone bass, Cauliflower puree, Orange braised chicory, golden raisins, capers, sugared pine nuts and curry infused first press rapeseed oil paired with “Vitamin Sea” Hendricks, Bergamot, Lavender, Nori Seaweed, Italicus, Ginger, Maraschino, Samphire, Jasmine air
Millie had the Bubble and squeak, roast butternut squash puree, cavolo nero, salt baked beetroot, roast almond froth paired with “0 Gravity” Don Julio 1942, Palo Cortado Sherry, White Truffle, Dandelion, Amer Picon
Textures of Rhubarb, Blood Orange Sorbet and Nyetimber Jelly
The World's Most Sustainable Cocktail:
An interesting experience, a great concept whereby every element of the drink is grounded in off-cuts from the restaurant making it a waste-free concoction. The cup itself is made from pasta, using local eggs and flour. Although not to Millie’s taste it is definitely worth a try, it went down well with many people!
Having doubled up on the cocktails (Millie was tasked with drinking Josh’s share as he was driving), we had to skip the Treacle tart, clotted cream, and fresh raspberries - it looked divine!
This tasting menu is a great precedent for the future of fine-dining, and proves that it is possible to use local, seasonal and organic produce to create a delicious and adventurous menu - foodies take note!